Grant: Applied Research and Development Grants - Level 1
Holland College
$24,675.00
Development of Charcuterie Food Products
EF 2014-15
Résumé
Holland College's Canada's Smartest Kitchen (CSK), the research and development arm of the CulinaryInstitute of Canada plans to collaborate with KJL Meats (KJL), a successful business in Charlottetown, PEI,known for premium quality meat products. The objective of the project is to developing charcuterie productsproduced from antibiotic and hormone free animals. Charcuterie, the process of preserving meat throughsalting, brining, smoking or cooking, by its very nature, can take months to prepare. CSK will be looking intodeveloping ways to reduce the preparation times and create new flavors and products. Mortedella, salami andpate products will be developed and be based from the waste streams of current KJL operations. The potentialmarkets of these new innovative products will be analyzed fully to attempt to minimize the risk of thisexpansion of KJL.
Programme
Applied Research and Development Grants - Level 1
Bénéficiaire
Emplacement
Prince Edward Island, Canada
Type de bénéficiaire
Academia
Type
Grant
Source
NSERC's Awards Data
Tel que publié
Application id
470837-2014
Name nom
Baird, Jake
Department département
Head Office
Organization id
26522
Institution établissement
Holland College
Province en
Prince Edward Island
Province fr
?le-du-Prince-Édouard
Country en
CANADA
Country fr
CANADA
Fiscal year exercice financier
2014
Competition year année de concours
2014
Award amount
24675
Program id
CARD1
Program name en
Applied Research and Development Grants - Level 1
Program name fr
Subventions de recherche et développement appliquée - niveau 1
Group en
Research partnerships programs
Group fr
Programmes de partenariat
Committee code
1561
Committee name en
Applied Research and Development Grants
Committee name fr
Subventions de recherche et développement appliquée
Area of application code
501
Area of application group en
Manufacturing processes and products
Area of application group fr
Procédés et produits industriels
Area of application en
Processed food products and beverages
Area of application fr
Aliments transformés et boissons
Research subject code
6100
Research subject group en
Food science and technology
Research subject group fr
Science et technologie de l'alimentation
Research subject en
Food science and technology
Research subject fr
Science et technologie de l'alimentation
Partie
1
Nb partie
1
Application title
Development of Charcuterie Food Products
Keyword
NSERC
Application summary
Holland College's Canada's Smartest Kitchen (CSK), the research and development arm of the CulinaryInstitute of Canada plans to collaborate with KJL Meats (KJL), a successful business in Charlottetown, PEI,known for premium quality meat products. The objective of the project is to developing charcuterie productsproduced from antibiotic and hormone free animals. Charcuterie, the process of preserving meat throughsalting, brining, smoking or cooking, by its very nature, can take months to prepare. CSK will be looking intodeveloping ways to reduce the preparation times and create new flavors and products. Mortedella, salami andpate products will be developed and be based from the waste streams of current KJL operations. The potentialmarkets of these new innovative products will be analyzed fully to attempt to minimize the risk of thisexpansion of KJL.
